FESTIVE LAYERED SALAD

1 cup small macaroni shells, tricolor if available
4 cups shredded Romaine Lettuce
4 carrots, pared and sliced
1 package frozen green peas, thawed
1 red onion, halved, sliced and separated in rings
1/2 lb cooked ham, cubed (2 cups)
1/2 cup shredded Swiss cheese
1 1/2 cups mayonnaise, prepared with added cilantro and garlic cloves
2 hard cooked eggs in wedges.

Cook macaroni shells according to package directions. Drain well. Cool to room temperature. Place lettuce in an even layer in the bottom of a 3 quart clear glass bowl. Arrange the carrot slices in an even layer over the lettuce. Cover with a layer of macaroni, the green peas, onion and ham cubes. Sprinkle the top with Swiss Cheese. Combine the mayonnaise with the cilantro and garlic cloves in the blender. Mound the dressing in the center of the salad. Arrange the egg wedges around the dressing. Cover with plastic wrap. Chill for several hours. Just before serving, toss well to coat, and add a little vinaigrette, if necessary, to add flavor.